Recipe information
Yield
Makes about 40 Servings
Ingredients
1
cup water
6
tablespoons (3/4 stick) butter, cut into small pieces
3
/4 teaspoon salt
1
/4 teaspoon ground black pepper
1
/2 cup all purpose flour
1
tablespoon Dijon mustard
4
large eggs
1
cup (packed) coarsely grated Gruyère cheese or Swiss cheese
Need to make a substitution?
Preparation
Step 1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Butter and flour 2 large baking sheets. Combine 1 cup water, butter, salt and pepper in heavy medium saucepan; bring to boil over medium-high heat. Add flour and stir vigorously with wooden spoon until mixture forms smooth ball. Continue stirring until film forms over bottom of saucepan, about 2 minutes. Remove pan from heat. Beat in mustard. Beat in eggs 1 at a time. Beat in cheese.
Step 2
Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 minutes. Reverse position of sheets and bake until puffs are golden brown, about 5 minutes longer. Serve hot.